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Beans recipes

Mexican-inspired beans and eggs

25 minutes

Vegan recipes

Caramelised butternut-and-beetroot salad

40 minutes

Beetroot recipes

Exotic tomatoes with baba ghanoush

45 minutes

Jewish holiday

Potato latkes

30 minute

32 of 75

Potato latkes

Serves Makes about 24

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minute

Ingredients

1 kg potatoes
1 medium onion
1 free-range egg, beaten
2 T potato starch
salt and white pepper, to taste
canola oil, for frying

Method

1. Peel the potatoes and onion, then grate coarsely. Wrap in cheesecloth and squeeze out the excess moisture over a bowl; the drier the mixture, the better.

2. Keep the liquid in the bowl, allowing a few minutes for the starch to settle to the bottom. Carefully pour the liquid away but keep the potato starch.

3. Mix the well-dried potatoes and onion with the egg and potato starch and some seasoning. Drop spoonfuls – 2 T for each latke – into hot oil, spreading and flattening with a fork. Shallow-fry over a medium heat until crisp and golden brown – about 3 minutes a side. Drain on kitchen paper. Serve immediately.

Cook's note: Crisp and hot out of the pan, latkes are addictive and perfect as is but are often served with apple sauce and sour cream. Sometimes they’re sprinkled with cinnamon sugar. But for a real treat, serve them with ribbons of smoked salmon and sour cream.

Find more potato recipes

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude

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Caramelised butternut-and-beetroot salad

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Exotic tomatoes with baba ghanoush

Potato latkes

Potato latkes

Ingredients

Method